METHOD OF PREPARATION COURSES:

Eggplant peeled and cut into slices, season with salt and leave for 10-15 minutes to remove bitterness, then overcome. The pods of beans washed, cleaned of lateral veins. Potatoes cut into cubes, onion half rings, sweet pepper – julienne, tomatoes, thinly.

Prepared vegetables to put in a pot in layers 1-2 cm, add oil. Repeat layers, interspersing their spicy herbs, pepper and salt, until all the vegetables do not have enough.

Simmer with a small amount of water until cooked at low heat with the lid closed.

For 5-7 minutes until cooked add the chopped garlic.

METHOD OF PREPARATION COURSES:
Treated chicken put in a pot, add water so that water covered the carcass, add onion, coarsely chopped carrots and cook, stirring occasionally removing the stock foam. Cooked chicken is removed from the broth, cut into pieces, drain broth.
For the minced venison twice mince, add the cooked rice until half, finely to cut and fried in oil, onion, crushed coriander, salt, pepper, mix thoroughly. Molded from minced small balls, which are then cooked in the broth boil. Rub the egg yolk, add lemon juice and mix well. The resulting flow into the soup and warm, stirring and boiling, otherwise the yolk will be curtailed.
When serving, sprinkle with chopped parsley soup and put an a la carte chicken pieces.

You need

wheat flour – 2 cups
Egg yolks – 5 pcs.
brandy or vodka – 2 tablespoons. spoon
powdered sugar – 1 / 2 cup
vegetable oil – 2 tbsp. spoon
oil for frying
salt – 1 pinch

METHOD OF PREPARATION COURSES:

From the egg yolks, flour, salt with the addition of brandy or vodka make a dough. Cut the dough pieces weighing 4 g, roll them on the table, oiled, in the form of pellets of thickness 1,5-2 mm. Bread is an incision with a knife in 2-3 places and fry in fat.
Finished goods sprinkle with powdered sugar.

You need:

chicken (or turkey) – 1 pc. (1,5 – 2 kg)
rice – 1 / 2 cup
melted butter – 4 tbsp. spoon
peeled almonds or apricot kernel seeds – 1 / 2 cup
dried apricots – 1 / 4 cup
Dates – 6 pcs.
green basil – 1 / 2 bunch
cloves – 2 pcs.
ground cinnamon – 1 tsp
salt

METHOD OF PREPARATION COURSES:

Boil rice in 2 cups of water until half, lightly fry on part of oil, salt. A well-washed fruits and nuts to fry separately in butter for 5 minutes.
Stir fried rice with dried fruit, add ground cinnamon and cloves. These pre-filled with minced meat gutted, washed and obsushennuyu chicken, sew it.
Stuffed chicken lightly fried on a greased pan until light browning, then lubricate with oil and place in the oven, pour 1 / 2 cup water and bake for 30-40 minutes at a moderate or weak heating until done, periodically pouring formed Socko.
When serving, arrange the chicken basil sprigs.

Lavash is a thin,flat bread of Armenian origin.
Traditional Lavash making in tonir.
Tonir is cylindrical hole on undergound Door of tonir
is on same level as floor.also it has simple ventilation
system for buring wood.when Burn is already sited (
no any tongues of flame).Its ready for making lavash.Dough
for lavash similar of dough of simple breed.
Sited on floor women is rolled out flat the dough and
slapped against the hot walls of a tonir.
when fresh lavash is just taking from tonir its
hot and flexible but its dries out quickly
and becomes hard and brittle.In this state you can keep
lavash many months and this is main reason,
why lavash will using in castle during long term ambush
in past ages.Before using usually lavash moistened
and it becomes again flexible.But you can use also
in hard state.

Harissa

1 kg chicken
1 kg coarsely ground soaked wheat.
5 liter water.
Put on low fire .and not mix. After stewed and boned chicken .Finally add salt and mix with wooden beam.

Curried Beef Kebabs

2/3 cup olive or vegetable oil
1/2 cup beef broth
1/2 cup lemon juice
2 garlic cloves, finely minced
2 teaspoons curry powder
2 teaspoons salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into 1 1/4-inch cubes
2 large green bell peppers, cut into wedges
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges
1. In a large resealable plastic bag or shallow glass dish, combine
the first eight ingredients; mixing well. Remove 2/3 cup for
basting and refrigerate. Add beef to remaining marinade; turn to
coat. Cover and refrigerate for 8 hours or overnight. Drain and
discard the marinade.
2. On metal or water-soaked bamboo skewers, alternate beef,
green peppers, tomatoes and onions. Place on a greased rack in
a broiler pan; broil 5-inches from heat source for 3 minutes on
each side. Baste with reserved marinade. Continue broiling,
turning and basting for 8 to 10 minutes or until meat reaches
desired doneness.
Makes 8 servings.

Asian Beef Kebabs

1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions
Wooden skewers, soaked several minutes in water
1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic,
sesame oil and red pepper flakes in a small bowl. Reserve half to
use as dipping sauce. Add remaining marinade to plastic bag.
Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to
medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each
green onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain
off water.
6. Thread meat cubes onto skewers, alternating meat pieces with
corn, zucchini and green onions. Brush once with marinade from
plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until
vegetables are cooked and meat thermometer inserted in meat
registers 145*F (60*C) for medium-rare. Serve with reserved
marinade for dipping and hot cooked rice, if desired.